Crab Salad

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Keith Floyd

Published 1988

  • About

Ingredients

  • 8 oz (250 g) white crab meat
  • 2 tablespoons vinaigrette

Method

In a bowl combine the white crab meat with the vinaigrette, chives, tomato, salt and pepper. Leave to cool in the refrigerator.

Meanwhile make the sauce. Place all the sauce ingredients in a blender and blend until fine. Pass through a sieve.

To present the dish, put a ladle of sauce on each plate with a mound of crab meat in the centre. Garnish each with a sprig of chervil.